Ingredients

Makes about 6 1/2 cups.

　　2-inch piece fresh ginger

　　5 1/2 cups water

　　1/2 cup sugar

　　1 cinnamon stick

　　4 whole cloves

　　10 Celestial Seasonings Red Zinger tea bags

　　3/4 cup amber rum, or to taste

　　1 navel orange, sliced

　　

Step 1

Peel ginger and cut crosswise into thin slices. In a medium saucepan boil water, ginger, sugar, cinnamon stick and cloves, stirring, until sugar is dissolved. Add tea bags and remove pan from heat. Steep tea until cool.

　　

Step 2

Discard tea bags and cinnamon stick and transfer tea to a pitcher. Chill tea, covered at least 12 hours and up to 1 day. Remove ginger and cloves with a slotted spoon and discard. Stir in rum and orange slices.

　　

Step 3

Serve punch over ice in stemmed glasses.